 Re: Getting Started
The amount of information makes my head spin. I'll tell you what I've read on here and other forums. Thinner floor will heat quicker, but cool faster. Thicker floor will take longer to heat, but retain the heat longer. For pizza's, it seems that the floor temp is very important, especially at higher temps (800+) and you don't want your floor temp coming down as your cooking. So which one is more efficient? Would you use more fuel for the longer heat up, and then longer cool down, or more fuel to keep your temps where you want them while you're cooking? Anyone? |